天气预报 > 美食 > 浓白猪骨汤做法窍门
浓白猪骨汤做法窍门
更新时间: 2021-01-16 15:44:36  

1、食材:猪骨1000g、葱结1小扎、生姜1小块、酒50克、清水5公斤。

2、将骨头放入温热水中,用抹布将骨头逐根洗清爽,尤其是骨头缝里的血沫、杂质,都要抹掉清洗。

3、将直通骨劈断,劈开两片,放入锅中,加入葱、姜,然后放入冷水,冷水最好一次性加足。

4、用大火烧开,撇去浮沫(根据肉质,可能要撇1-2次),转小火慢慢加温炖。

5、撇去浮沫(根据肉质,可能要撇1-2次)后,转小火炖,然后倒入米酒适量50K左右即可。

关键词: 做法 窍门

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